Herb Dip

½ cup no fat sour cream

1/3 cup plain no fat yogurt

1 tbsp light mayonnaise

½ cup fresh grated parmesan cheese

Fresh minced chives (about 1-2 tbsp)

1 green onion minced

¼ tsp salt

¼ tsp garlic powder

1 tbsp dried parsley flakes

Desired amount of pepper

Combine all the ingredients in a bowl and mix well. Serve immediately or at a later time with your favorite vegetables or breads.

Below is an image of the dip.

Spinach and Artichoke Dip

1-1.5 cups frozen spinach (crushed/chopped)

1-2 artichoke hearts (chopped)

6 oz of light cream cheese

¼ cup of light/no fat sour cream

¼ cup light mayonnaise

½ cup grated parmesan

½ teaspoon red pepper flakes

¼ teaspoon salt

¼ teaspoon garlic powder

Place spinach and artichokes in a pot. Add one cup (or a little bit more) water. Bring to a boil. Drain. Combine the rest of the ingredients in a bowl and then add the spinach and artichokes. Mix very well. Serve right away or put in the fridge, to serve later.

Here is an image of the dip.

I modified the recipe greatly. Here is my version of this recipe.

Sun-Dried Tomato Dip

4 oz light cream cheese approximately

½-¾ cup plain yogurt (no fat)

About 3 green onions finely chopped

5 sun-dried tomatoes finely chopped (blanched in hot water for a min of 5 minutes)

2 tsp Tabasco sauce

Mix all the ingredients until well blended. Heat in the microwave if desired for about 2 minutes. Can be served hot or cold.

This is a pretty good zesty dip recipe.

Below is an image of the dip.